Pão com Chouriço (Sausage Hot Pocket)

Hi All!

This next recipe is inspired by Tia Gorette, but for the first time working on The Five Marias, I’ll be using a recipe from someone other than my Grandmother or her four sisters.  Tia Gorette’s recipe is very similar except for that she places the sausage links inside a whole loaf of bread.  The recipe I found divides the loaves into about 6-8; they actually remind me of hot pockets.  If you’d like to use a whole loaf of bread, you can use the Wheat Bread or Corn Bread recipe in this blog, and just place sausage links inside the dough before baking.  For a different take on it, check out the recipe below!

Yields: 8 small loaves

Ingredients:

5 teaspoons active dry yeast

2 1/2 cups all-purpose flour

1 tablespoon olive oil

1 teaspoon salt

8 tablespoons warm water

2 chouriço or linguiça sausage links, casings removed and sliced thin

1 tablespoon all-purpose flour, to dust

Directions:

1) Dissolve yeast in 4 tablespoons of warm water.  Add about 1/2 tablespoon of flour and mix well.  Set aside for 10 minutes.

2) In a large bowl, mix flour, olive oil, salt, and the yeast mixture.  Add warm water a bit at a time until you have a smooth dough that doesn’t stick to your hands.  Cover tightly with plastic wrap and allow to rise for 30 minutes in a dry and room-temperature area.

3) Divide dough into 8 portions.  Using a rolling pin, roll out each dough portion into rectangles. Layer the sliced sausages in the center of the dough, fold the dough over, and pinch the seams to close.

4) With a knife, make 4 horizontal cuts to the top of each dough loaf. Set the loaves aside on a greased baking sheet and let them rise for about another 30 minutes.

5) Preheat oven to 375°. Dust the tops of the dough loaves with the tablespoon of flour. Bake for about 25-30 minutes, until the bread is golden brown. When baked, allow the loaves to cool for 5 to 10 minutes. Serve while hot.

* Recipe by Easy Portuguese Recipes, inspired by  Tentações Sobre A Mesa.